Use starchy potatoes (russet and/or yukon gold) and don't over work the potatoes - waxy potatoes (red or fingerlings) tend to gum up more easily with over working.
Another tip is to use a potato ricer for fluffy potatoes.
Sure. Use starchy potatoes, and use a masher to mash them, not a mixer or blender of any kind.
If you want an ultra fine texture, push them through a sieve.
Don't over mash them!!!
Use a ricer for the best texture
It's the type of potatoes you're using.
Some are better for baking, some better for mashing etc.
Drain well and whip thoroughly. Add milk and better that has been warmed and whip thoroughly again.
That's never ever happened with spuds that I've mashed Diz. Bit of butter then add drop of full milk mash all the time. Never buy shop mashed, uck!
"Mash" them with a stand-mixer and make sure you use plenty of butter.
Butter and cheese. Lots of it.
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Use starchy potatoes (russet and/or yukon gold) and don't over work the potatoes - waxy potatoes (red or fingerlings) tend to gum up more easily with over working.
Another tip is to use a potato ricer for fluffy potatoes.
Sure. Use starchy potatoes, and use a masher to mash them, not a mixer or blender of any kind.
If you want an ultra fine texture, push them through a sieve.
Don't over mash them!!!
Use a ricer for the best texture
It's the type of potatoes you're using.
Some are better for baking, some better for mashing etc.
Drain well and whip thoroughly. Add milk and better that has been warmed and whip thoroughly again.
That's never ever happened with spuds that I've mashed Diz. Bit of butter then add drop of full milk mash all the time. Never buy shop mashed, uck!
"Mash" them with a stand-mixer and make sure you use plenty of butter.
Butter and cheese. Lots of it.